So what do you do when you have too much basil leftover from your farmers market haul? You make pesto! What do you do when you have lots of pesto? You whip up pesto chicken meatballs of course! An easy and tasty way to both use up your extra pesto and liven up your meatball game. A slightly lighter version than its beef brother this chicken meatball is perfect for warm summer weather or a romantic Italian dinner.
Pesto Chicken Meatballs
Ingredients
- 1 Pound ground chicken
- ½ Cup breadcrumbs
- ¼ Cup parmesan cheese
- ¼ Cup basil pesto
- 1 Egg
- ¼ Teaspoon salt
- ¼ Teaspoon pepper
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper or foil. If using foil spray with non-stick cooking spray
- In medium sized bowl combine the ground chicken, breadcrumbs, parmesan, pesto, egg, salt and pepper
- Using a spoon or your hands, mix until combined
- Using an ice cream scoop/cookie scoop or your hands form into balls about 1 1/2 inches in diameter
- Place the balls on the prepared baking sheet
- If you’re preparing the meatballs ahead you can place the tray into the freezer and allow the meatballs to partially freeze and then transfer to a plastic back for a quick dinner in the future!
- If preparing now place the baking sheet into the preheated oven and bake for 20-25 minutes. The meatballs should reach an internal temperature of 165 degrees.
- When finished remove from the oven and serve with your pasta or veggies and some extra pesto and parmesan!
